SANCOCHO
This is our typical exquisite soup, something like a "pot au feu"
It is made with the vegetables available locally.
This is an adapted version for Canadian cooks that enjoy and wish to try Latinamerican food. It may be made with meats or fish.
And it is exquisite.

Ingredients for 6:
6 pieces of chicken (legs and thighs or 1.5 whole chickens)
Optional: 6 pieces of pork loin, italian sausage or hot sausage, chorizo, or tender beef meat
1 buch of cilantro or fresh coriander, divided in two
2 or 3 yellow medium size or Spanish onions,
2 very green, hard plantains
6 medium size whole potatoes (yellow and/or red)
6 pieces of squash (any kind you like)
3 corn in the cob cut in pieces
3 carrots medium size fresh
1 "yuca" or mandioca root
1 sweet red pepper and 1 green pepper
optional, any of the following: 1 mild hot light yellow pepper
1 red chilly pepper, or 1 jalapeño pepper

Preparation:
Stir fry chopped onions and garlic. Set aside
In a large pot place 3 to 4 litres of cold water, 1/2 bunch of chopped cilantro and meats. Add salt, pepper, onions and garlic.

When boiling, add:
the 2 plantains, peeled, cut in bite size pieces. (to peal plantain: cut ends, make a superficial slice lengthwise, peel using a wooden spoon, not your fingers or knife)
the 6 whole potatoes with skins
the squash, peeled, cut in bite size pieces
the 3 carrots, peeled, cut in half
the "yuca" or mandioca, peeled, cut in pieces
the peppers, washed, cut in pieces, no seeds
Boil slowly until potatoes are tender, watch that the yuca does not dissolve.
Stir softly. Add salt and chilli pepper to taste.

Serve the broth in a soup bowl, garnish with chopped cilantro;
meats and vegetables on a large dish.
in 3 side platters place finely choped cilantro, jalapeño peppers and slices of avocado.